Maple Glazed Carrots with Brown Butter and Thyme
Tender carrots glazed with maple syrup, brown butter, and thyme — a simple yet elegant side that adds warmth and color to your Thanksgiving table. Use a mix of rainbow carrots for a beautiful presentation, or stick with classic orange for a traditional look.
Ingredients
- 2 lbs small carrots (tops trimmed to about 1 inch)
- 3 tbsp butter
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves (plus extra for garnish)
Instructions
- Prep the carrots. Rinse and scrub well, then trim the tops to about 1 inch. If the carrots are large, you may want to slice them in half lengthwise so they cook evenly.
- Make the glaze. In a small skillet, melt the butter over medium heat. Let it cook until golden and fragrant, about 3 minutes. Stir in the maple syrup, brown sugar, salt, pepper, and thyme. Whisk gently until the sugar dissolves.
- Combine. Pour the glaze over the carrots and toss to coat evenly. Arrange the coated carrots in a 9x13-inch glass or ceramic baking dish.
- Bake. Cover the dish loosely with foil and bake at 400°F (200°C) for 20 minutes. Remove the foil, stir the carrots, and continue baking uncovered for another 10–15 minutes, turning once more until the carrots are tender and lightly caramelized.
- Finish and serve. Spoon the warm glaze from the dish over the carrots. Sprinkle with a few thyme leaves.
- Serve warm.
Notes
- Dish size: A 9x13-inch casserole dish fits 2 pounds of halved carrots in a single layer. Avoid crowding so they caramelize nicely.
- Make ahead: Bake the day before, then reheat covered at 350°F for 10–15 minutes before serving.
- Variation: Add a pinch of cinnamon, nutmeg, or orange zest to the glaze for a warm, aromatic twist.
- Serving tip: Arrange the carrots in neat rows and spoon the glossy glaze over the top just before serving for a simple, beautiful presentation.